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Recipes
Crab Lover’s Brunch Casserole
By gmbeckett
Spray 2-quart casserole with cooking spray
- 6 cups cubed firm bread (6 slices)
- 1 lb crabmeat
- 8 oz provolone cheese, shredded (2 cups)
- 1/4 cup capers, drained
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, finely chopped
- 6 eggs
- 1 1/3 cups half-and-half
- 1 tablespoon fresh lemon juice
- Additional chopped fresh parsley, if desired
Tuna-Cheese Rolls
By gmbeckett
Preheat over to 375. Combine tuna, lemon juice, cheese, green onions, mayo and thyme
- 7 oz can tuna, rained
- 1/2 tsp freshly squeezed lemon juice
- 1 cup grated mozzarella cheese
- 2 green onions, including tops, thinly sliced
- 1 tbsp mayo or sour cream
- 1/4 tsp thyme or oregano
- 4 french or Italian sandwich rolls, cut in half horizontally
Peanut Butter Bars
By gmbeckett
Preheat oven to 375. In large bowl, combine oats, flour, peanuts, sugar, baking soda and salt, stir in butter unti...
- 2 cups quick cooking oats
- 1 1/2 cups unsifted flour
- 1 cup chopped dry-roasted peanuts
- 1 cup firmly packed brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, melted
- 1-14 oz can Eagle Brand Sweetened Condensed Milk
- 1/2 cup peanut butter
Bacon´n Cheese Quiche
By gmbeckett
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 1 cup half-and-half or milk
- 4 eggs, slightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices bacon, crisply cooked, crumbled
- 1 cup shredded Swiss or Cheddar cheese (4 oz)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped onion, if desired
Mini Bacon Mac-and-Cheese Pot Pies
By gmbeckett
Heat oven to 375°F. Spray 8 (6-oz) glass custard cups with cooking spray
- 1 box (5.5 to 7.25 oz) macaroni and cheese dinner, plus butter and milk called for on box
- 1 pouch (4 oz) Green Giant® Veggie Blend-Ins™ 100% butternut squash purée
- 4 slices bacon, crisply cooked and crumbled
- 1 cup shredded American cheese (4 oz)
- 1/2 teaspoon smoked paprika
- 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Mushroom and Goat Cheese Purses
By gmbeckett
Preheat oven to 400F. In a large nonstick skillet, melt 1 tbsp butter over medium
- 1 tbsp unsalted butter, plus 1/2 stick melted
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves, chopped
- 10 cups chopped cremini or button mushrooms ( about 1 1/2 pounds)
- salt and pepper
- 1 cup crumbled fresh goat cheese (4 ounces)
- 8 sheets frozen phyllo dough, thawed
OREO Ice Cream Shop Pie
By gmbeckett
RESERVE 2 Tbsp. fudge topping; spread remaining onto bottom of crust
- 1/2 cup hot fudge ice cream topping, divided
- 1 Oreo pie crust (6 ounces)
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
- 2 pkg. (4.2 oz. each) JELL-O OREO Flavor Instant Pudding
- 1-1/4 cups cold milk
Cauliflower Salad
By gmbeckett
This low carb cauliflower salad is awesome, it's a great substitute to those high carb yielding potato salads!
- 1 head cauliflower
- 6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yoke and cut the whites into small bite size pieces then blend
- together)
- 1/3 cup miracle whip or mayonnaise
- 3 tablespoons mustard
- 3 tablespoons pickle relish
- 1/8 cup chopped onion, uncooked
- salt/pepper to taste
Bacon-Wrapped Potatoes
By gmbeckett
Preheat oven to 400 degrees
- 8 bacon slices, cut in half crosswise
- 16 small potatoes
Simple Tomato Sauce
By gmbeckett
The key to this simple, tasty sauce is using good-quality tomatoes, such as the San Marzano variety
- 1/4 cup olive oil
- 1/2 chopped onion
- 2 cloves garlic, minced
- 2 cans (28oz) whole tomatoes
- 2 cans (5 1/2 oz) tomato paste
- 2 cups water
- 2 sprigs fresh basil and/or parsley
- 2 fresh bay leaves
- 1 tsp salt